GF Aebleskiver

About two years ago, my middle son saw a commercial for the "pancake puff pan." From that moment on, that's all he could talk about. Several times a week he would ask me to call the number that had been on the screen and order him one. So when Christmas came around that year, my sister knew exactly what to get him - the pancake puff pan. ;) Unfortunately, that pan was made of a cheap metal with a nonstick coating. We don't use nonstick pans and she was concerned about what may be in it, so in total disappointment she took it back. Soon after that, hubby was browsing the Lodge cast iron website and saw the Aebleskiver pan. So my sister ordered it, and my son got his "pancake puff pan" after all. He was soo excited! I wasn't concerned about subbing GF flour in the recipe, but at the time we were egg free due to my oldest son's allergy. Time and time again, I couldn't make true aebleskiver bc I couldn't use eggs. The boys were bummed, and so was I. So the pan got tucked away in the cabinet for the last year or so.

As I was trying to figure out what to make today, I remembered the Aebleskiver pan, and the fact that we are now able to have organic farm fresh eggs. So I drug it back out for another shot. And sure enough, it worked! It's all about the eggs. ;)

Here's my GF recipe for Aebleskiver (you need the pan for these).

2 egg whites
2 cups GF flour mix
2 tsp xanthan gum
3 tsp baking powder
1 TB organic cane juice sugar
1/2 tsp baking soda
1/2 tsp salt
2 egg yolks
4 TB melted coconut oil or butter
2 cups buttermilk (or 2 cups milk or nondairy substitute mixed with 2 tsp vinegar)

Beat the egg whites with hand mixer until they form a stiff peak. Set aside.



Mix flour, xanthan gum, baking powder, cane juice sugar, baking soda, and salt. Stir in coconut oil, egg yolks and buttermilk.

GENTLY fold in egg whites.

Heat Aebleskiver pan, and put 1 TB oil in each cup. Pour 2 TB batter into each cup. The trick is to let them cook enough that you can flip them, then let the other side cook. Continue flipping them a couple times until each side is crispy. Remove from pan and let cool a bit. Continue putting 1/2 TB oil into each cup before you put the batter in, each time you cook more batter.



We covered ours in maple syrup, but you can also shake them in a cinnamon/sugar mixture or dip them in fruit syrup. Or, you can be really ambitious and fill the middle with something while they are cooking. :)


(sorry this pic is crummy, my batteries were dying)